A winter Spanish stew - there are many variations in Spain, the Philippines and elsewhere.
Another winter dish! Traditionally a covered stew. Here I'm
a) not covering it, but doing it in a frying pan
b) adding roast potatoes for a bit of crunchy texture
So there.
INGREDIENTS
leek
carrots
pork belly
cooking chorizo
potatoes
onion
sage
cayenne
pepper
smoked paprika
butter beans
chicken stock (or whatever stock you have - or just water)
Watch the video
METHOD
Trim the leek's root, tips and tough outer leaves
Chop finely and wash (I find it easier to wash it in a colander once it's chopped up
Cube the pork
Chunky slices of chorizo
If your carrots have tops (leaves), finely chop them, and slice the carrots thickly
Finely slice the onion
Cut the potatoes into good-sized chunks (pre-heat the oven to 200ºC)
Lay them on a baking/roasting tray and sprinkle with olive oil and salt
Pork and sausage into hot oil for 10 minutes - let them colour and flavour the oil
Add the leeks, onion and carrots
Add the herbs, spices and a glug of dry sherry
Add the butter beans and give it a good stir
Add about 700ml of stock and simmer for 40 minutes
Pop the potatoes in the oven for 35-40 minutes
Add the potatoes to the stew and plate up